Leah Eskin

Chefs, I once presumed, stood mid-kitchen, gazed at the ceiling and pronounced: rich, egg-bolstered bread! Then produced a perfect loaf. Perhaps some are struck by such inspiration. None forgo perseveration....

Flamiche was devised when a farmer, en route to market, stumbled, dropping butter, cream, cheese and eggs. A quick thinker, she snagged a scrap of bread dough, wrapped up the...

He’s not a fan of vegetables, she confided via encrypted email. Too mushy, he claims. Could I help? I didn’t know her. I didn’t know him. But it sounded serious....

Special sauce travels with an entourage, sandwiched between “two all beef patties” and “lettuce cheese pickles onions on a sesame seed bun.” Despite such high security, burger behemoth McDonald’s managed...

Cake and ice cream make a good couple. They balance each other out. One’s churned cold, the other’s baked hot. One’s creamy, the other crumbles. One loves cold weather, the...

Food writer is a job description that’s easy to digest. Everyone, it seems, eats. Cocktail in hand, chitchat in air, I’m rarely met with blank stare. That’s a luxury few...

Basic shares much with basement: It’s the bedrock, the beginning, the building block. The computer uttered its first words in BASIC. The classic dress comes in basic black. Garlic, chemically...

The Scrabble scoundrel feigns respect for the rules. He’s not the sort of lowlife who would stoop to sneaking peeks at the idle tiles or peering over the rim of...